You are here

Baked Lemon Pudding

Western.Chefs's picture
Ingredients
  Granulated sugar 1⁄2 Cup (8 tbs)
  Sifted all purpose flour 5
  Baking powder 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Eggs 2 , separated
  Grated lemon rind 1 1⁄2 Teaspoon
  Lemon juice 3 Tablespoon
  Melted butter/Margarine / fat / salad oil 1 1⁄2 Tablespoon
  Milk 1 Cup (16 tbs)
Directions

Sift 1/4 c sugar with flour, baking powder, and salt.
Beat egg yolks until light, then add lemon rind and juice, melted butter, and milk, and beat well with spoon.
Stir in sifted dry ingredients and beat until smooth with hand beater or electric beater.
Beat egg whites until quite stiff, then gradually add remaining 1/4 c sugar, while continuing to beat until stiff.
Fold into first mixture, pour into greased or oiled 1-qt casserole and place in pan of warm water.
Bake in a moderately hot oven of 375ºF for 45 min., or until firm on top and nicely browned.
As the pudding bakes, it separates into a thin bottom layer of lemon sauce with a thick, fluffy cake-like layer on top.
Serve cold.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Lemon

Rate It

Your rating: None
4.233335
Average: 4.2 (21 votes)